Sample Dishes

Some notable Cantonese dishes include:

  • Dim Sum – (literally touch of heart), small dishes served with tea usually at brunch
  • Shrimp wonton noodle soup (鮮蝦雲吞麵)
  • Watercress dumplings (西菜饺)
  • Stir-fried vegetables (炒青菜) – Green leafy vegetables stir-fried in oil and sometimes garlic or ginger, topped with soy or oyster sauce.
  • Char siu (叉燒) – BBQ pork usually with a red outer coloring
  • Siew Yok (烧肉) – Slices of roast pork skin, fat, and meat cut from a pig that is usually roasted whole
  • Braised squabs (燒乳鴿)
  • Ho Fun (河粉) – Thin and flat rice noodles
  • Fried Dry Beef Ho Fun (乾炒牛河) – Ho fun with fried beef, a staple fried noodle dish
  • Thick Rice congee with various toppings and deep-fried breadsticks (白粥,油條 or 油炸鬼)
  • Pork rind curry (咖哩豬皮)
  • Dace fish balls (鯪魚球)
  • Steamed fish (清蒸魚)
  • Steamed/stir fried fish intestines (蒸魚腸,炒鱼腸)
  • Salted preserved fish (蒸鹹魚)
  • Steeped chicken (白切雞) or steamed chicken (蒸雞) served cold with ginger and spring onion oil dipping (薑蔥油)
  • Salt-baked chicken
  • Soy Sauce (lit. “Old Water”) Duck (老水鸭)
  • Slow cooked soups (老火湯)
  • Shark fin soup (魚翅羹)
  • Braised dried abalone (燜鮑魚)
  • Herbal “tortoise” gelatin (龜苓膏) – Jelly made out of herbal grass
  • Various steamed/boiled/double-boiled desserts and sweet soups (糕點,糖水)
  • Steamed shrimp dumplings (蝦餃 ha gow)
  • Lo mein (撈麵) – cooked noodles served usually with minced scallions and ginger, with other added ingredients mixed together, topped with soy or oyster sauce.
  • Sticky Rice – Glutinous rice cooked with soy sauce as well as other ingredients such as sausage, scrambled egg pieces, peas, carrot bits
  • Zhong (粽) – Glutinous rice wrapped in banana leaf with fatty pork, salted egg, and winter mushroom inside
  • Stir-fried watermelon skin (炒西瓜皮)- Home-style stir-fried dish usually made with the peeled skin of a watermelon

Other favorites with unique Cantonese style:

  • Roasted suckling pig (乳豬)
  • Roasted duck (燒鴨 or 火鴨)
  • Roasted goose (燒鵝), the most famous version being from Yung Kee in Hong Kong
  • Braised crispy chicken (炸子雞)
  • Soy sauce chicken (豉油雞) – chicken slowly cooked in soy sauce
  • Beef entrails (牛雜)
  • Beef stew (牛腩)
  • Hot pot (火鍋 or 打邊爐)
  • Pan-fried crispy noodles (港式煎麵) – two sides brown fried egg noodles
  • Various dessert drinks served with shaved ice (刨冰)

Wikipedia information about Cantonese cuisine.
This article is licensed under the GNU Free Documentation License.
It uses material from the Wikipedia article “Cantonese cuisine”.  
More from Wikipedia.